Beaufort Cheese

Photo: flickr user ohadweb

About

Beaufort is a hard, sharp cheese made from cow's milk similar to Gruyère. It is produced in the French Alps in the Savoie region of France. There are three varieties of Beaufort: Beaufort de Savoie (or summer Beaufort), Beaufort dlpage (made in chalets in the Alps), Beaufort d'hiver (winter Beaufort)

Information

Other names: Beaufort D’alpage, Beaufort De Savoie, Beaufort D'hiver

Translations: Beaufort Siers, Beaufort Sūriai, Beaufort Brânză, Beaufort sira, Beaufort kaas, ब्यूफोर्ट पनीर, Beaufort Queijo, Сыр Бофор, Beaufort Τυρί, بوفورت الجبن, 보퍼트 치즈, Beaufort Sýry, Beaufort Keju, 博福特奶酪, Beaufort Formatge, Beaufort Sir, Beaufort Syry, Formaggio di Beaufort, בופור גבינה, Beaufort Ost, Бофор сир, ボーフォートチーズ, Beaufort Fromage, Beaufort-Käse, Beaufort Queso, Сир Бофор, Beaufort Juusto, Beaufort сирене

Physical Description

The cheese is smooth and non-porous with a soft but still semi-hard texture.

Colors: Pale white, Yellow or creamy colored

Tasting Notes

Flavors: floral, salty, buttery

Mouthfeel: Smooth, Creamy

Food complements: Dessert, Salmon, Quiche, Foudue, Bread, Fruit

Wine complements: White wine

Beverage complements: Belgian ale

Substitutes: Gruyere, Comte, Emmentel

Selecting and Buying

Seasonality: june, july, august, september, opctober, november, december

Peak: june, july, august

Choosing: Summer Beaufort, which is called Beaufort de Savoie, is the most popular type of this cheese. Summer Beaufort has a richer creamier color and a richer taste than the other styles of the same cheese. Look for the cheese to be firm to the touch and free of residue.

Buying: You can recognize this cheese by the concave heel embedded onto its surface.

Procuring: The cheese has strong floral notes from Tarantaise cows who are milked in the summer that develops as the cheese ripens.